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Crawfish Pasta

Ingredients

  • 2 Tbs. butter
  • 1/2 cup finely chopped green onions
  • 1 clove garlic, finely chopped
  • 1 oz. Cognac or brandy
  • 1/2 cup crawfish stock (optional)
  • 1 1/2 Tbs. salt-free Creole seasoning
  • 1 tsp. salt
  • 1/4 tsp. dried or fresh tarragon
  • 1 pint whipping cream
  • 2 lb. crawfish tails
  • 1 lb. bowtie or other pasta, cooked al dente and drained

Instructions

  1. 1

    Heat the butter till it bubbles in a large stainless-steel skillet. Add the green onions and garlic and cook until the garlic is fragrant.

  2. 2

    Add the Cognac to the pan. Warm it and either boil it off or flame it. (Very carefully.)

  3. 3

    Add the Creole seasoning, salt, tarragon, and cream. Bring the pan to a boil while agitating the contents carefully to blend. Reduce the cream by about a third (about three minutes over medium-high heat). Then add the crawfish tails and cook until heated through.

  4. 4

    Add the cooked, drained pasta to the pan and toss with the sauce to distribute all the ingredients and sauce uniformly. Serve immediately, garnished with finely-chopped green onions. (Resist the temptation to add Parmesan or Romano cheese.)